A MINI PROJECT REPORT

ON
THE TANGO RESTURANT
DEGREE OF
MASTER OF BUISNESS ADMISTRATION
Towards Partial Fulfillment Of

MBA -Master Of Business Administration

(Affiliated to DR. A P J Abdul Kalam Technical

University,Lucknow)

Session 2021-2022

UNDER THE GUIDANCE OF: SUBMITTED BY

Mr.Brijendra Srivastava Shubham Pandey
MBA I Sem
 DECLARATION

I Shubham Pandey, student of MBA I semester from Rajarshi School of Management and
Technology, Varanasi hereby declare that the mini project report on “The Tango Resturant” is an
original and authenticated work done by me.

I further declare that it has not been submitted elsewhere by any other person in any of the
institutes for the award of any degree or diploma.

Shubham Pandey
MBA I semester
 ACKNOWLEDGEMENT

It is my proud privilege to release the feelings of my gratitude to several persons who

helped me directly or indirectly to conduct this mini project work. I express my heart
full ineptness and owe a deep sense of gratitude to my teacher and my faculty guide
Mr.Brijendra Srivastava, Rajarshi School of Management and Technology,
Varanasi

I am extremely thankful to the Director, Chairman and faculties of the Rajarshi

School of Management and Technology, Varanasi for their coordination and
cooperation

I am also extremely thankful to all those persons who have positively helped
me and customers who responded my questionnaire, around whom the whole project
cycle revolves.

Shubham Pandey
MBA I semester
 CERTIFICATE

This is to certify that Mini Project Report entitled “The Tango Resturant” submitted by Mr.Shubham
Pandey, in partial fulfillment of the degree of MASTER OF BUSINESS ADMINISTRATION of AKTU, Lucknow
is a bonafide work for academic session 2020-21.

In my opinion the report fulfill the requirement of the regulation & relating to the nature and standard of
work for MBA of AKTU, Lucknow.

I recommend that research report may be sent for evaluation.

(Dr. Brijesh Yadav ) (Mr.Brijendra Srivastava)

(Co-ordinator) (Project Guide)

 INDEX

S.NO CONTENT PAGE NO.

1. CERTIFICATE (i)

2. DECLARATION ( ii)

3. ACKNOWLEDGEMENT (iii)

4. INTRODUCTION 8
CHAPTER - 1
5 ( Idea generation , Screening of idea ) 9 to 10
CHAPTER -2
(Product Description , objectives, mission,
Our team, business concepts, relevance of 11 to 13
6 idea)
CHAPTER – 3
Commercial & Economic feasibility,
Technological feasibility, Social &
Environmental feasibility, Managerial 14 to 24
7. feasibility, financial feasibility

8. CHAPTER – 4 25 to 33
 (Stages in project formulation , project
design & Network Analysis , working
Mechanism, implementation of product)
CHAPTER – 5
9. ( Project appraisal & future scope of study) 34 to 36

10. BIBLIOGRAPHY 37

11. ANNEXURE 38
 LIST OF TABLES & FIGURES

SNo. TABLE DESCRIPTION Page No.

1 CHAPTER- 3 economic feasibility 15
CHAPTER- 4 stages in project 26
2 formulation

S. No FIGURE DESCRIPTION Page No.

1. Product name & tagline 8
2. CHAPTER -2 Product Description 11
3. CHAPTER -3 Feasibility Analysis
 Commercial & Economic 12 to 15
4. Chapter-4 stages in project….. 25
4.1  Project design & network 30
4.2  Working mechanism 31
4.3  Implementation of product 33
5 Chapter-5 Project appraisal &Scope 34
5.1  Hygiene Standards 35
5.2  Contactless Solutions 35
5.3  Vegan& healthy food brands 36
 CHAPTER - 1

INTRODUCTION

The Tango Resturant is a startup companies where first class amenities and very
good infrastructure facilities. The company believes in serving the society by
organizing the social activities such as entertainment programs “ SACRED
HEARTS” for the physically challenged cchildren.
 IDEA GENERATION

As we all know that the food industry in India has been booming in recent times,
the spike in the number of Restaurants in India could be linked to evolving
customer lifestyles, widening the working -age population pool and rising adoption
of western culture in food. In addition, such cafes offered tailored local Indian
meals to suit the needs of the local community.

The Indian restaurant and café market is expected to rise by more than 11%
throughout 2016-21 amid covid-19. The main reason for this can be rapid
urbanization, growing coffee culture, growing disposable income, and evolving
eating and drinking tastes. Shit in trends also boosts the market for this kind of
restaurants, coffee shops, cafes, since these shops provide amenities like free wi-fi,
entertainment areas, car delivery, etc..
 SCREENING OF IDEA

 The project on “ THE TANGO RESTURANT” we offer all type of North

Indian, South Indian cuisines, Veg- Non Veg items, Tea, Snacks, coffee,
juices, and ice creams , etc
 The product we serve highest quality with great Services and atmosphere.
 Management staff and crew has a great deal of Experience and location
offers private rooms on a Reservation basis . We serve catering large
parties Concept at our restaurant and plan to promote it With the party
rooms.
 The Tango Restaurant focuses on general needs of customers like Coffee
with snacks, reading books, gaming equipment for children and the
another one is fishing spa. Basically my café focuses on services which
will be provided by my café. The aim is to provide many services in one
place and with low cost.
 This idea has arrived which includes the following:
 To conduct the user interview and understand the need of customer
 Providing the taste preference to customers
 Providing the games for children so that women can also spend her
 CHAPTER -2

PRODUCT DESCRIPTION

Name :- THE TANGO RESTURANT

Tagline :- YOUR WISH OUR DISH
SIZE OF THE RESTURANT :- “A “ GRADE (80 – 120 COVERS)app.
2000 To 2500 Sq. Feet
Food Type :- All cultures food ( southern & northern style, Chinese Japanese
etc.)

Location :-. Dawak, Baburi Mirzapur

OBJECTIVES

 To provide the customer with Quality food at competitive price.

 Quality and Quick Service
 Quality Dining Area
 Quality Waiting Facility and Overall a Best and Enjoyable atmosphere.

MISSION

 The mission of this Restaurant is providing 100 % satisfaction to every

customer- every visit. This includes Quality of Food, Fast Friendly and
Attentive Service, Accuracy in Order Taking and Anticipating the
Customers needs
 Achieving economies to the scale of minimizing cost and maximizing value
to the customers.

Our Team
  The success of any organization always depends on the Knowledge,
Experience and The Skills of the promoters.Working together as a Team
would satisfy our common goal of, Providing Quality food and Service
and hence the, Customer Satisfaction.
 .Our Team would be made up of Dedicated and Experienced Staffs and
Chefs who would work together to achieve our common goal of
Customer Satisfaction.

Business Concepts

• A new concept of restaurant in the city in an ideal location.

• Proper Promotional activities at least for initial six months.
• Special facilities: Membership card etc.Special discounts during
festive seasons.
• Wide range of varieties in menu and quality foodParty Caterings
(Outdoor).
• Private Dining Facilities (PDF) for Corporate parties, etc

RELEVANCE OF IDEA

 Analysis to competitors
 Plan for overcoming the existing draw backs excite customer with
discount and offers make your Restaurant user friendly
 Target your locations Restaurant.
 Highly flexible
 Affordable.
 Comfort
 CHAPTER -3

FEASIBILITY ANALYSIS

COMMERCIAL FEASIBILITY

A considerable number of restaurants were visited and the number of customers

are identified. Then alternative goods were checked by comparing menu items in
different restaurants and evaluating the similarities and differences. In addition, we
compare the degree of commercial activity and consumer behavior by checking the
environment and interiors, and how the customer reacts to it in comparison to other
restaurants in the industry as shown in figures. The commercial activity factor is
measured relative to Branded restaurant which is considered with factor a, all other
restaurants are compared to it.

Ques:- What are you prefer vegetarian or Non-vegetarian food?

Figure 3.1
INTERPRETATION:- On Basis of this survey 48.8% people are prefer both the
food(Veg &Non-Veg). 4.9% people are in Non-vegetarian food only. 46.3%
people are prefer Vegetarian food only.

Ques :- Are you interested if new Resturant is open in knowledge park 2 Greater

FIGURE 3.2

INTERPRETATION :- I found that 82.9% people are interested if New Restaurant

is open in knowledge park 2 greater Baburi. 14.6% are Not interested in this
location for New Restaurant.
Ques :- Which type of services you prefer from Restaurant?

FIGURE 3.3

INTERPRETATION :- I found that from this Survey 92.7 people prefer home
delivery and 7.2% people are interested in order collect by own from the Restauran

ECONOMIC FEASIBILITY

The purpose of the economic feasibility assessment is to determine the economic

benefits of the proposed project.
Ques :- Restaurant Name is Tango ?? Is it good one or need to change

FIGURE 3.4

INTERPRETATION :- I found that from this Survey 82.9% are choose the option
is it good No need to change this Name. 17.1 % are choose the option yes, it‟s need
to change this Name.

Ques :- which type of services you prefer from the Restaurant?

 FIGURE 3.5

INTERPRETATION:- On the Basis of this survey 85.4% people are interested in

visiting new restaurants and 3.7% people are Not interested in visiting new
restaurants. Rest 12.2% people are may be go or not.

Ques :- Would you prefer only Indian food or other cultures food (Japanese,

Italian, Chinese etc. )

FIGURE 3.6

INTERPRETATION :- On the Basis of this survey, 46.3% people are prefer all
cultures food. 12.2% people are interested interested in only Japanese & Indian
food, 7.3% people are interested in only Chinese and Indian food & 22%people are
interested in only indian food they not want to taste others cultures food
Ques :- which Type of pricing are you expect from the Restaurant?

FIGURE 3.7

INTERPRETATION :- 53.7% people are prefer 600-800 Rs for 2 persons.12.2 %

people are prefer 1000-1500 for 2 persons 14.6% people are choose the option on
reasonable price. 14.6% people are choose option depend on customer preferences.

TECHNOLOGICAL FEASIBILITY

This feasibility is necessary to identify the production steps and hence the needed
machinery. The daily amount of dough at the restaurant will rely on the
restaurant‟s marketing strategies and market requirements. All the needed
machinery for the restaurant depend on the identified process of the dough making.
The next section will describe all the technical details of the production lines and
identify the area, labor, and layout. Selection of Machinery The machinery are
selected by comparing products from many suppliers and choose the best
according to quality, prices, and services see presents the capital expenditures for
the restaurant.
SOCIAL& ENVIRONMENTAL FEASIBILITY

Most of the population is mainly a middle class population characterized with high
socio-economic characteristics among others. Some positive social impact of the
project are the following: creating new job opportunities, introducing the market to
new local chiefs, creating a local based restaurant that is not an international
franchise and exported products and offering a new restaurant for neighbours and
those customers roaming the region.

An environmental feasibility study considers both human and environmental health

factors, The restaurant will not distress any sever environmental impact such as the
following: Climate change, Environmental degradation, Environmental health,
Environmental issues with energy, Environmental issues with war,
Overpopulation, Pollution, Cutting and moving trees, Toxicants and Waste. The
restaurant will try to limit its environmental footprint by working with a recycling
organization to pick up the food waste and plastic materials on a semi-daily basis;
it is one of the values to be earth friendly.

MANAGERIAL FEASIBILITY

SWOT ANALYSIS

STRENGTH

 We have adopting marketing strategies and the market analysis we found

that 98% are families. This is our customer base which we cater to.
 Our restaurant provides coupons for customer those who reach 1000Rs on
bill. This coupon has a unique feature of availing 30% off overall bill . This
is our promotion strategy also.
 WEAKNESS

 High employee turnover

 Outdated kitchen equipment
 Unreliable supplier and vendors
 Inefficient tracking system (e.g. paper or Excel sheets) for inventory or
sales data.

OPPORTUNITIES

 Update the menu to keep up with consumer preferences

 Train your staff to upsell menu items.
 Increase order sizes and recurring sales by offering catering and group
orders to corporate customers.
 Provide innovative and regular bonuses to employees for referrals and
repeat customers.

THREATS

 A supplier goes out of business.

 An existing Resturant with a similar, cuisine, during, experience or
menu.

FINANCIAL FEASIBILITY

SOURCES OF THE INITIAL FUND REQUIRED:

Self-funding: 1,00,000

Family funding:1,00,000

Bank loans/ loan from financial institution: 3,00,000

Total funding required is around :5,00,000.

ACCEPTABILITY OF THE TANGO RESTURANT

FIGURE 3.10
 CHAPTER – 4

STAGES IN PROJECT FORMULATION

TECHNO-ECONOMIC ANALYSIS

REQUIREMENTSFOR
RESTURANT

a) Food Production
 Chefs. 2
 Cooks 2
 Assistants. 3
 Supervisor 1
 Pot Washing 2
 Dish washing 2

B) F&B Services

 Manager 1
 Captains 4
 Waiters 8.
 Cashier 1. FIGURE 4.1

c) Miscellaneous

 Purchase and Store keeper 2

 House keeping 3
 TOTAL -----35---

FINANCIAL ANALYSIS

PROJECT DESIGN 50,000

ADVERTISING 50,000
LABOUR 2,40,000
MACHINERY COST 1,60,000
TOTAL COST 5,00,000

PROJECT DESIGN AND NETWORK ANALYSIS

Main Management System

This module includes running the entire application as Localhost. It includes the
main database system which acts as The backend for the entire system. It includes
the login pages For all the employees as well as for the customers. The entire
Application is supported on this one server and is accessed by Other devices that
run on the restaurant‟s connection. It acts As the backbone for the entire
organization.

Ordering System

The customers in the restaurant access the application on Their own devices and
place their respective orders. The Application is running on the main workstation
but can be Accessed by every individual device after connecting to the
Restaurant‟s wifi connection. In case the customer is unable to Place an order on
his own he/she can then call the waiter who Can proceed to take the order on his
own smart phone device. This connection works without the use of the internet.
Also the Customers who want their food to be Home delivered access The
application through the internet following the same Procedure.

Order Preparation System

The order preparation system includes the chef‟s display Device on which he can
read the orders placed and can erase All the orders at the end of service once they
have been Delivered. It also includes calling the waiter whenever the Order is
ready to take the order to the respective table. The Order preparation module also
deals with supplying the order To the delivery personnel whenever a customer
orders it Online.

Order Retrieval System

The order is obtained by the waiters from the kitchen as and When it is ready. The
waiter can also use his/her own smart Phone device to take a customer‟s order in
some cases. Order Delivery System .The system includes the delivery personnel
logging into their Password protected accounts to view the orders to be placed. The
delivery personnel then receives the orders from the Kitchen and deliver it to the
required address. The same Procedure is followed even when someone wants food
Delivered to the bus station. The five main modules are Integrated closely to work
as a single efficient unit.
FIGURE 4.2
 INPUT ANALYSIS

The model includes one DIGISOL DG BG 4100NU wireless Router, RJ 45 cables

to establish Ethernet LAN connections, Two laptops connected in an Ethernet
LAN connection and Multiple wireless devices all accessing the wireless network.
The wired LAN connections between the two computers and The router form a
private network with the static IP Configurations of 192.168.1.2, 192.168.1.4 and
192.168.1.1.

The dynamic address allocation is turned off to reduce Ambiguity due to network
change. The two computers in the Network configuration belong to the manager
and the chef Respectively with the web application running on server with IP
Address 192.168.1.3. Various other devices(smart phones) are Introduced into the
system which simulate the customers Visiting the restaurants. Each customer can
access the Application running on the main server by logging into the Router
network .

FIGURE 4.3. FIGURE 4.4

IMPLEMENTATION
 CHAPTER- 5

PROJECT APPRAISAL & FUTURE SCOPE OF STUDY

The recent health crisis caused by COVID-19 quickly turned into a financial
downturn due to the restrictions imposed by most countries to control the
expansion of this pandemic. This unexpected crisis has particularly affected the
F&B industry, and as a result, the restaurant business has been one of the most
affected. Restaurants in many countries, only takeaway and delivery services were
allowed. For the first time in history, the world is facing a crisis that has suspended
the future of all types of restaurants, with an extraordinarily important weight on
the world economy, as well as the thousands of people who work in and depend on
this industry to survive.
 FIGURE 5.1

1)Hygiene Standards

FIGURE 5.2

Health and safety audit agencies are increasingly being employed to ensure
standards and build consumer confidence. Such audits, at present, are not
mandatory in India; however, the Food Safety and Standards Authority of India
(FSSAI) has launched a 48-point checklist on hygiene ratings for restaurants to
comply with; plans to set stringent hygiene standards and safety auditing protocols
in the future.

2)Contactless Solutions
 FIGURE 5.3

Contactless solutions will be leveraged, along with self-service stations with an eye
on health, safety and security norms. Some of the trending contactless solutions are
delivery robots, digital menus and in-app ordering. The hospitality sector is
employing technologies such as facial recognition and contactless biometric to
enable guests to self-check-in and check-out, unlock rooms and activate elevators
through facial scans.

3)Vegan and Healthy Food Brands

FIGURE 5.3

Various health and immunity boosting factors of an organic, vegan diet is

becoming increasingly popular considering the rising coronavirus caseload in the
country. . Consequently, the market is expected to see a rise in „vegan only‟
restaurants and brands promoting plant-based products. Given that the Indian diet
is largely vegan-friendly, consumer transition and adoption is likely to be quick
and fairly easy for most consumers

CONCLUSION
The industry is headed for a transformation with digitisation at its core. Services
will grow to become more personalised and customer-centric, creative service
offerings will be launched, health and safety will be standardised, operations will
become less labour intensive and balance sheets will become leaner. All these
changes will elevate customer experience and set new standards for the industry in
the post-COVID era.
 BIBLIOGRAPHY

 Khanna, Anuj. “The Future of Mobile Application Storefronts.” Upload &

Share PowerPoint Presentations and Documents. Wireless Expertise Ltd,
2009. Web. 3 Nov.2011.http://www.slideshare.net/vcbothra/the-future-of-
mobile-application-storefronts.
 Laudon, Kenneth C., and Jane P Laudon. Management Information Systems:
Managing
 The Digital Firm. Boston: Prentice Hall, 2012. Print.Petey, Chrissy, and
Holly Stevens. “Gartner Identifies the Top 10 Consumer Mobile
Applications for 2012.” Technology Research | Gartner Inc. Gartner, Inc., 18
Nov. 2009. Web. 2 Nov. 2011.
http://www.gartner.com/it/page.jsp?id=1230413
 Prince, Brian. “Mobile Application Developers Face Security Challenges –
Security Reviews – Eweek.com.” Technology News, Tech Product Reviews,
Research and Enterprise Analysis – News & Reviews – Eweek.com. Web.
27 Nov. 2011. http://www.eweek.com/c/a/Security/Mobile-Application-
Developers-Face-Security-Challenges-822505/.
 ANNEXURE

 May I know your good name

 Drop your email address
 Give your 10 digital mobile number
 Are you interested in visiting in new restaurant with your friends and family
 What are you prefer vegetarian or non vegetarian food
 Are you interested if new restaurant is open in knowledge park 2 greater
Baburi?
 Would you prefer only Indian food or other cultures food ?(Italian,
Japanese)
 Are you interested in availing coupons services (customer bill reached 1000
Rs then resturant provides 30%off on overall bill)
 Have you interested in arrange birthday parties or kitty party in restaurant?
 Which type of pricing you expect ?
 Which type of services you prefer??
 Should we advertise our restaurant through social media platforms?
 Restaurant name is tango ? Is it good or need to change
 Do you want to give any suggestions